Author Archives: Stefan

Pots!

Posted on November 16, 2010 by Stefan

I will be gradually replacing my cookware. I suppose this is something I’ve been doing all along anyway, but I have a tendency to hang onto things much longer than I should. I recently got rid of my largest single-handle … Continue reading →

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Meringue

Posted on October 31, 2010 by Stefan

I don’t like using cream of tartar in Meringue. I think it makes it too stiff. I like a nice, light meringue and only a little on the pie. Ingredients: egg whites sugar Preparation: Use 1/4 cup sugar for every … Continue reading →

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Pot Roast

Posted on October 25, 2010 by Stefan

I’m going to try to post all the family recipes here, checked by mom. Pot Roast is one of the standards. When I made it this past Friday, my friend Bill went into the kitchen and said “Oh! You’re making … Continue reading →

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Chicken Soupstew

Posted on October 5, 2010 by Stefan

I really have no ide what to call this. I wanted to try making something in our crockpot, so I threw some things together and ended up with a tasty dish. I’ll try it a little differently next time, but … Continue reading →

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Pie crust

Posted on October 3, 2010 by Stefan

For several of my pies I use a chocolate graham cracker crust. This works well in a 9″ plate, but can work as a thinner crust in a 10″ plate. I think I prefer it as the thinner crust. Ingredients: … Continue reading →

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Heard on NPR

Posted on September 30, 2010 by Stefan

I heard an interview with the authors of The Geometry of Pasta on NPR on the way home and needed to post what they said about the shape of Tortillini. They said it was designed to evoke the shape of … Continue reading →

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Wine Sauce

Posted on September 19, 2010 by Stefan

I’d never made a wine sauce before, so I looked at a bunch of recipes on-line and got some ideas for how to go about it. I was looking for something to do with sirloin tips and egg noodles and … Continue reading →

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Storage

Posted on September 19, 2010 by Stefan

I like cooking. Mostly I like playing with ingredients and seeing what happens. I tend to follow recipes or at least use them as something to build from so don’t expect wild combinations or exciting new dishes. This will mostly … Continue reading →

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